ALL:
Make sure you are signing the newsletter when you are done reading it.
Please take mop heads down at night with rags, it may help if you use a 5 gallon bucket to carry it down it all down, just separate it out in the dirty bins.
When approaching someone FOH, please make sure they aren’t talking to another individual, especially a guest, before interjecting, make sure you’re in their eye line to grab their attention.
FOH:
Check table tents in the AM and when bussing/resetting tables to make sure the info is relevant. There will be examples on the whiteboard in the kitchen for what info should be in the table tents.
Leaf blow at shift change as it will help prevent having so many leaves on the floor inside.
Make sure you are checking the vacuum bag in the AM before you start vacuuming.
Wait to put out citrus at server stations until after 10:30 to prevent fruit fly congregation.
Hosts, please make sure you have a solid presence at the host stand and make greeting guests your priority. Servers, don’t forget to acknowledge guests waiting at the host stand.
Ketchup pour spout should be washed every time you change the ketchup bag in the kitchen, we will have a back-up soon. On a similar note, if you want to have your blue ketchup bin at the ketchup sink while filling ketchups, please clean the sink- keep that area sanitary if you’re taking things back there that should stay sanitary.
Don’t forget to write all feedback on the food feedback form, your own feedback and customer feedback.
Please pause conversations at the host stand immediately when a guest walks in, don’t make them stand and wait for you to finish your conversation.
Bus your personal items, cups etc. at the host stand and server stations when you’re done with your shift.
BOH:
Take garlic bread down at close.
Dishwashers, make sure to clean the mop sink out when you are done.
Swap out chipotle and paprika shakers at night and clean the old ones.